Prepare dressing by combing tahini, 2 Tbsp of the oil, lemon juice, garlic, capers, mustard, ½ teaspoon of the salt, and black pepper; stir with a whisk. Whisk in water, 1 Tbsp. at a time, to reach desired consistency. Massage dressing into kale in a large bowl; set aside.
Combine paprika, chili powder, vinegar, tamari, maple syrup, and remaining ¼ tsp. salt in a bowl; stir with a whisk. Set aside.
Heat remaining 2 tsp. oil in a large nonstick skillet over medium-high. Add crumbled tempeh; cook 5 to 6 minutes, stirring occasionally, until golden-brown. Add tamari mixture; cook 1 to 2 minutes, stirring often to coat tempeh. Remove from heat and let cool slightly.
Divide kale mixture evenly into each of 4 bowls. Scatter tempeh bits evenly overtop. Sprinkle with pine nut Parmesan, if desired.